Directions
Preheat your grill to medium-high heat.
On a tray or flat plate, drizzle the carrots with oil, salt, and pepper to taste, tossing to coat and season well.
On the hot grill, grill carrots until tender.
Remove to a clean platter and drizzle on the Mousa yogurt sauce, Sillery almonds, and fresh parsley.
Recipe Note
Recipe Notes
Here are the Mousa Yogurt and Sillery Almonds recipes again for your reference.
Make sure to have plenty of Mousa Yogurt just in case.
If your carrots are large, you can cut them in half to make long halves (approximately ½”-3/4” thick).
Here are some tips about grilling with spices to keep in mind.
Variations and Ideas
Fresh mint would also work great as a finishing touch or toasted almonds seasoned with your choice of spice instead of the Sillery blend.
The yogurt would also be good with Za’atar or just fresh pepper and salt with a drizzle of olive oil stirred through.
To season the carrots, you could try the Ararat spice blend with black pepper yogurt drizzled on top with fresh mint.
Sweet potatoes and asparagus will also be great in place of carrots.
The carrots can also be easily roasted in the oven at 400F and finished the same way.
Usage Ideas
This recipe multiplies well to make a platter for a group or to have leftovers for an enviable lunch.
